Sesame seed savory waffle

The last photo from Dr H for this year.

It has been a blessing to cook for Dr H like this for the last 19 years.

With only 6 days away from leaving home, I gave my first ‘cooking’ lesson to the  now not-so-little one. It was almost a no-brainer - we had them for lunch in less than 30 minutes.

This should be the new dorm food.

The choice for ingredients is endless, depending on your creativity. Definitely the way to get rid of leftover food!

Makes 6 waffles

Ingredients :

1 cup flour

1 tsp baking powder

1 cup low fat milk

¼ cup oil

3 pieces of smoked ham

50g cheddar cheese, bite size

¼ cup sesame seeds

Method :

Combine all the ingredients and whisk to combine.

Spoon the batter to a griddle or waffle maker.

Cook according to instructions.

Enjoy!

Sandwich in a waffle ( ham and cheese )

More than one dish meal. It's a one waffle meal. 

I wanted to make ham sandwiches but except for the ham, there was nothing in the fridge that would make a sandwich. But because of my girl’s ingenuity, we ended up with ham and cheese waffle sandwich instead.  

With the success of this waffle sandwich, there is no stopping what else we intend to put inside the waffle next.

Recipe : Hope C

Makes 12 medium waffle sandwiches

Ingredients :

Bowl A : Mix these items -

2 cups plain flour    

½ cup of toasted soy okara ( omit if not available )

2 tsp baking powder

2 cup cheddar cheese, shredded

Bowl B : Mix these items -

2 eggs

1 ½  cup low fat milk

½  cup olive oil

Misc :

3 pieces of smoked ham, quartered

Method :

Heat up the waffle iron. Lightly oil cooking surface.

Add contents of bowl A to bowl B.

Stir to mix. Add cheese. Stir again.

Divide batter to 12 portions.

Ladle 1 portion to each side of the waffle iron. If your waffle surface is small, subdivide the portion.

Place a slice of ham on the batter.

Close the iron gently and cook according to iron instructions.

Eat waffle fresh and be relieved that for the first time, the contents of the sandwich does not slip out of the bread with each bite.

Matcha coconut waffles

The kiddo at home has become very discerning and refuses most store bought buns and such. She has a very sensitive palate and is able to identify most items that goes into a premixed seasoning. According to her, some folks associate a taste or smell with certain colors, which make eating a rather ‘mental’ process. We always told her that she could join the K9 unit and sniff out contraband goods .

There were lots to buy for breakkie at the mall but the kiddo wanted homemade breakfast instead. It is extra work but to think that she may not always be at my side once she starts university was impetus enough for me to break out of my lethargy.

I combined the Japanese flavor of matcha with the coconut overtones of the tropics in this recipe. It was much approved by hubs and kiddo so I think I must have hit the right notes again.

Inspired by forkfingerschopsticks.

Makes about 10 medium sized waffles.

A:

¼ cup rice flour

½ cup wholemeal flour

1 tsp baking powder

1 tsp matcha powder

pinch fine salt

4 Tbsp cane sugar ( brown ) – 3 if you prefer it less sweet

B:

1 egg

½ cup + 1 Tbsp cream of coconut

¼ cup milk

Method :

Preheat waffle iron.

Whisk ( A ) to combine. Set aside.

In a mixing bowl, whisk egg until frothy, about 5 minutes.

Add the rest of ( B ). Whisk again.

Add ( A ) dry ingredients and whisk until just combined.

Ladle the batter to the waffle iron and cook as like a regular waffle.

Eat fresh. To reheat leftovers, toast it under the toaster for a light and crispy snack.

Ham and potato bread waffle

Bread in a waffle

This is a result of my indecisiveness – I simply could not decide if I should have a potato bread or waffle.  The recipe was mostly a scaled down version from here but I tailored it for a waffle iron.  

It goes well with curry chicken or  hearty chowder.

Makes 16 mini bread waffles.

Ingredients :

1.5 cup bread flr

1 cup wholemeal flr

pinch of salt

2 Tbsp sugar

1 tsp instant yeast

2 potatoes, riced

4 pc ham , diced

2 Tbsp butter

½ cup milk

1 egg

Method :

Combine everything to form a shaggy mass.

Work the dough until it forms a smooth ball. Flour the dough if it is too sticky.

Leave to rise until it doubles, covered.

Portion out 16 balls of dough. Roll lightly.

Flatten with the palm and leave to rise, 15 minutes.

Gently transfer the risen dough to a preheated waffle iron.

Cook as you would for a regular waffle.

Eat fresh.